Cheddar Jalapeno Bacon Biscuits – Low Carb, Gluten Free

• Gluten free

• Meat

  • 6 strips Bacon, thick cut crisp and crumbled cooked

• Produce

  • 3 cloves Garlic
  • 1/4 tsp Garlic powder
  • 10 Pickled jalapeno, slices

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 1/4 tsp Italian seasoning
  • 1/4 tsp Onion salt

• Dairy

  • 1 1/2 cups Cheddar cheese, sharp
  • 4 oz Cream cheese
  • 1/4 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on peaceloveandlowcarb.com

Description

Directions

• Preheat oven to 350°
• Beat cream cheese and egg together with a hand mixer until well combined.
• Add cheese, garlic, Italian seasoning, onion salt, and garlic powder and mix in using a rubber spatula.
• Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.
• Drop heaping mounds of the dough onto a buttered muffin top pan.
• Bake for 20 minutes.
• Allow to cool on a cooling rack for 30 minutes before serving.

Nutrition